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Merry Christmas! I can’t believe that it is Christmas time already this year! I’d like to wish all of my readers and their families a very, Merry Christmas. I’m excited to be able to spend today with my family and enjoy some food and some fun.
This holiday I ended up doing a lot of baking. In the past 2 weeks the final count has come in at 51 dozen cookies, 4 dozen assorted candies, 3 dozen chocolate covered pretzels, and 2 holiday pies. It was a lot of work but I had fun and got a chance to make several new recipes.
I’d like to share with my readers two of the cookies I made this past week. The first is a classic sugar cookie with royal icing and the second is a melted snowman cookie that I made for the kids at school. Both turned out really great and everyone I shared with loved them!
Sugar Cookies with Royal Icing (adapted from Annie’s Eats)
For the cookies:
1 c. butter
1 egg, beaten
1 t. salt
2 1/2 c. flour
5. Cool on a wire rack and then decorate with royal icing. The recipe for royal icing can be found HERE.
Melted Snowman Cookies (adapted from Crazy Domestic)
1 batch of the sugar cookies from above, cut into circles and cooked
10 large marshmallows, cut in half
3 cups royal icing, divided into 6 bowls
1. Put half of the royal icing into one bowl then divide the remaining icing into five bowls. Leave the icing in the first bowl white then color each of the remaining bowls red, green, blue, orange, and black.
2. Spread the white icing onto each of the sugar cookies, allowing some of the icing to drip down the sides.
3. Take a half marshmallows and press down on it hard so that it looked squished. Place it on the royal icing on the cookie. Allow to dry 1 hour.
4. When you are ready to decorate, place the icing in decorator bags with small tips and pipe on buttons, scarves, bowties, and hair bands using the red, blue, and green icing. Pipe on arms, eyes, and mouths with the black icing. Finish up by piping orange icing for the carrot nose.
5. Allow the cookies to dry overnight.